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Fermented Chili Paste
Filfil Mat’hoon/Shatta
- Makes about
24 ounces
- Difficulty
Easy
By Laila El-Haddad and Maggie Schmitt
Published 2021
Unlike most chile paste recipes, this one calls for fresh, not dried, chiles. Called shatta in some families, it is ubiquitous throughout Gaza: as an ingredient in recipes, as a condiment to accompany meats, or mixed with feta cheese or labna and eaten with flatbread for a Gaza-style breakfast. Anaheim, Aleppo, or Korean red peppers work well here.
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